All posts filed under: Snacks

Fresh blueberries dipped in a velvety dark chocolate glaze, these Dark Chocolate Blueberries are a perfect snack! They’re super crunchy and delicious, making them perfect as a healthy alternative to candy and sweets!

Dark Chocolate Blueberries

Fresh blueberries dipped in a velvety dark chocolate glaze, these Dark Chocolate Blueberries are a perfect snack! They’re super crunchy and delicious, making them perfect as a healthy alternative to candy and sweets! Fresh blueberries dipped in a velvety dark chocolate glaze, these Dark Chocolate Blueberries are a perfect snack! They’re super crunchy and delicious, making them perfect as a healthy alternative to candy and sweets! Subscribe to my YouTube Channel for step-by-step videos. DID YOU MAKE THIS RECIPE? Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page. I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on and share your creation with me!

Irresistibly smooth and smoky, this homemade Baba Ganoush is the ultimate middle eastern dip! Pair it with a veggie platter and some fresh pita chips for a light lunch or snack that you can whip up in under 15 minutes!

Baba Ganoush

Irresistibly smooth and smoky, this homemade Baba Ganoush is the ultimate middle eastern dip! Pair it with a veggie platter and some fresh pita chips for a light lunch or snack that you can whip up in under 15 minutes! Baba Ganoush is a middle eastern dip that you might have had with pita. It’s similar to hummus in the sense that it’s a smooth, creamy dip, but instead of chickpeas it uses eggplant! This homemade version incorporates a fire-roasted eggplant with some other simple ingredients for a dip of your dreams! Garnished with some high quality extra virgin olive oil (evoo) and served with pita chips and a veggie crudites, you just can’t go wrong! HOW TO MAKE BABA GANOUSH: Roast The Eggplant! Place the eggplant, peeled garlic, and green chili on a large sheet of aluminum foil. Cut large slits into the eggplant to prevent it from bursting while roasting. Then, brush them with some olive oil and wrap them tightly in the foil. Roast for about 15 minutes directly on the stove …